Baked vegetables
101 recipes
moussaka
ingredients
servings
4
Lentils
100 grams
Carrots
1 unit
Courgette
1 unit
Onions
1 unit
Red wine
10 grams
Tomato sauce, without salt
500 mL
Tamari, soy sauce variety
1 spoon
Soy drink
500 mL
Type 2 wheat flour
50 grams
Extra virgin olive oil
2 spoons
Food yeast flakes
1 spoon
Potatoes
1 unit
Aubergine
1 unit
single courses from Greece
moussaka
moussaka
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan revisitation of a traditional Greek dish
preparation
step 1
The moussaka will be prepared in four phases, sauce, béchamel, base and assembly
step 2
For the ragù Soak the lentils in cold water. Wash the zucchini, peel the onion and the carrot if it is not organic. Cut everything into chunks.
step 3
In a saucepan, sauté the onion with a drizzle of oil (about a tablespoon), add the carrots and courgettes, blend with the red wine and let it simmer with a lid for a few minutes. Drain the lentils from the water and add them to the vegetables.
step 4
Pour the tomato sauce and cook, with lid, for about 50 minutes over low heat, allowing the sauce to simmer. Adding soy sauce during the last minutes of cooking. You will have to obtain a sauce that is neither too liquid nor too thick.
step 5
For the béchamel sauce in a pan, put the flour and a little soy milk. Stir to melt the flour and avoid lumps, adding a little milk at a time, until obtaining a sort of cream.
step 6
At this point, pour the rest of the milk continuing to mix to dissolve the cream and distribute it throughout the liquid. Add the oil and salt, stir and cook over medium heat, stirring and stirring until the sauce thickens.
step 7
Even the béchamel must not be too thick or too liquid. Add the yeast in flakes, stir to melt well and let cool.
step 8
For the base. Wash the aubergine and cut it into slices about half a centimeter thick. Grill them on a very hot plate.
step 9
Peel the potato and cut into very thin slices, about 2 mm thick (if desired, you can help with a mandoline)
step 10
Assembling Oil the base of a pan (about 30x20cm), or earthenware saucepans to prepare individual portions, and create the first layer using the potato slices. Pour a little oil.
step 11
Compose the second layer with grilled aubergines. A little more oil.
step 12
Cover with lentil ragù
step 13
Put the béchamel as a final layer. Last oil thread.
step 14
Cook the moussaka in a static oven, at 180/200 degrees for about half an hour
